Thai Quinoa Salad

            

Ingredients

for 2 portions

SALAD

1 cup of water (235 ml)

1 cup vegetable broth (235 ml)

1 cup quinoa (170 g)

2 carrots, shredded

1 red pepper, diced

1 cucumber, quartered

1 cup red cabbage (100 g), shredded

½ small red onion, diced

½ edamame cup(75 g)

green onion, to serve

½ cup crushed peanuts (60 g), to serve

CLOTHING

½ cup of water (120 ml)

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon grated ginger

2 teaspoons of olive oil

1 tablespoon honey

¼ cup peanut butter (60 g)

Preparation

In a small saucepan, bring the water and vegetable stock to a boil, then add the quinoa. Cover and simmer for 12-15 minutes.

In a bowl, combine the quinoa, carrots, red pepper, cucumber, purple cabbage and edamame.

In a small bowl, combine the water, sesame oil, soy sauce, ginger, olive oil, honey and peanut butter. Drizzle the quinoa with the vinaigrette.

Garnish with green onions and crushed peanuts.

Enjoy!

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